Summer Blueberry Cheesecake Dessert Recipe
This Summer Blueberry Cheesecake Dessert is a refreshing, no-bake treat loaded with juicy blueberries, creamy cheesecake filling, and a buttery graham cracker crust. Perfect for warm weather gatherings, picnics, or as a make-ahead dessert for any summer party.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 9 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
-
2 cups graham cracker crumbs
-
1/2 cup unsalted butter, melted
-
2 tbsp granulated sugar
-
16 oz cream cheese, softened
-
1 cup powdered sugar
-
1 tsp vanilla extract
-
1 cup heavy whipping cream
-
2 cups fresh blueberries
-
1/4 cup blueberry jam (optional for topping)
Instructions
-
In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Press into a 9x9 inch pan to form crust. Chill.
-
Beat cream cheese, powdered sugar, and vanilla until smooth.
-
In another bowl, whip heavy cream to stiff peaks. Fold into cream cheese mixture.
-
Spread mixture over the crust evenly.
-
Top with fresh blueberries and swirl with blueberry jam (if using).
-
Refrigerate for at least 4 hours or overnight before serving.
Notes
-
Can substitute fresh blueberries with frozen (thawed and drained).
-
For a firmer texture, freeze for 1 hour before serving.
-
Jam topping adds sweetness and a glossy finish.
Nutrition
- Serving Size: 1 square
- Calories: 375 kcal
- Sugar: 17 g
- Sodium: 210 mg